"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Big Mike's Catfish Stew Recipe

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This recipe for Big Mike's Catfish Stew, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Askins (DC)
Added: Tuesday, September 9, 2008


5 lbs. Catfish Fillets
2 cans Tomato Soup
8 strips of Fatback
1 large Onion (diced)
1 c. Ketchup
2 tbsp.Crushed Red Pepper
2 to 5 Green Hot Peppers
Black Pepper
4 tbsp. Hot Sauce

Fry fatback in pot on low heat until fatback is crisp and crunchy. Take fatback out (optional) and add diced onion,red pepper,green peppers,and let simmer until onions are starting to turn brown. Add soup, ketchup, hot sauce, and 1 - 2 cans of water, depending on how thick you want the gravy. Add salt and pepper to taste and bring to a boil, allowing all contents to cook together,about 20 minutes. Turn heat down and add fillets in by layering until all fillets are in pot. Make sure fish is covered ( you may need to add a little more water). Stir occasionally from the sides of pot so you will not tear fish fillets. Cover and let simmer for 20 minutes or until fillets are done. Turn heat off and let pot sit covered for 10 - 15 minutes and serve over rice or cornbread. Best if cooked in a12 qt. black iron pot
*Call me to help eat it




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